SUPPLI’ AL TELEFONO (MOZZARELLA FRIED RICE BALLS)

If you’ve ever been to Rome, you’ve likely fallen in love with Supplì al Telefono — those golden, crispy rice croquettes with a heart of melted mozzarella that stretches out like an old telephone cord when you break them open. That’s where their funny name comes from — “Supplì al Telefono” literally means Telephone Wires!

These savory bites are the Roman cousins of the Sicilian arancini, but they’re smaller, denser, and made with tomato-scented risotto instead of saffron rice. Traditionally, Romans would snack on them from street stalls or rosticcerie while walking through the cobblestone streets — and yes, they’d inevitably end up with melted cheese strings stretching between their fingers and mouths!

They’re perfect for parties, appetizers, or even as a main dish when you can’t resist eating five or six in one sitting (we won’t tell Nonna).

Cooking Time and Servings

• Prep Time: 25 minutes

• Cook Time: 40 minutes

• Cooling Time: 1 hour

• Frying Time: 10 minutes

• Total Time: 2 hours 15 minutes

• Servings: Makes about 12 supplì

Ingredients (

For the Rice:

• 1 ½ cups arborio rice

• 2 tablespoons extra virgin olive oil

• ½ small onion, finely chopped

• 1 cup tomato purée (passata)

• ½ cup dry white wine

• 2 ½ cups chicken or vegetable broth, warmed

• ½ cup grated Parmigiano Reggiano

• Salt and black pepper, to taste

For Filling:

• 8 oz mozzarella, cut into small sticks

For Coating:

• 2 large eggs

• 1 cup all-purpose flour

• 1 ½ cups plain breadcrumbs

For Frying:

• Vegetable oil, for deep frying (about 4 cups)

Instructions

Step 1: Prepare the Tomato Rice

1. In a large skillet, heat olive oil over medium heat.

2. Add the chopped onion and cook until soft and translucent.

3. Stir in the rice and toast for 2 minutes until slightly translucent at the edges.

4. Pour in the wine and let it evaporate.

5. Add tomato purée, a pinch of salt, and a ladleful of warm broth.

6. Continue cooking, adding more broth a little at a time, until the rice is creamy and cooked al dente (about 18 minutes).

7. Stir in the Parmigiano Reggiano and season with salt and pepper.

Step 2: Cool the Rice

• Spread the rice on a tray and let it cool completely (you can refrigerate it for 1 hour).

• The rice should be firm enough to shape into balls.

Step 3: Shape the Supplì

1. Take a small handful of rice (about 2 tablespoons).

2. Flatten it in your hand, place a mozzarella stick in the center, and close the rice around it to form an oval shape.

3. Repeat until all rice and mozzarella are used.

Step 4: Bread the Supplì

1. Roll each rice ball first in flour, then dip in beaten egg, and finally coat in breadcrumbs.

2. Place them on a tray and let rest for 15 minutes.

Step 5: Fry to Perfection

1. Heat vegetable oil in a deep pot to 350°F (175°C).

2. Fry 3–4 supplì at a time until golden brown (about 3–4 minutes each).

3. Drain on paper towels and serve hot — when you break them open, the cheese should stretch like a phone line!

Tips and Tricks

• Make ahead: Prepare and shape the supplì up to a day in advance. Keep them covered in the fridge until ready to fry.

• Freeze: You can freeze breaded supplì before frying. Just thaw them slightly before frying.

• Extra crispy tip: Double-coat the supplì with egg and breadcrumbs for an ultra-crunchy crust.

• Cheese options: Try smoked mozzarella or provolone for a richer flavor.

Nutritional Facts (per supplì)

SUPPLI': MOZZARELLA FRIED RICE BALLS

These savory bites are the Roman cousins of the Sicilian arancini, but they’re smaller, denser, and made with tomato-scented risotto instead of saffron rice.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

1 hour hr 10 minutes mins

Total Time 2 hours hrs 15 minutes mins

Course Appetizer

Cuisine Italian

Servings 12 supplì

Notes

Ingredients 

For the Rice:

• 1 ½ cups arborio rice
• 2 tablespoons extra virgin olive oil
• ½ small onion, finely chopped
• 1 cup tomato purée (passata)
• ½ cup dry white wine
• 2 ½ cups chicken or vegetable broth, warmed
• ½ cup grated Parmigiano Reggiano
• Salt and black pepper, to taste

For Filling:

• 8 oz mozzarella, cut into small sticks

For Coating:

• 2 large eggs
• 1 cup all-purpose flour
• 1 ½ cups plain breadcrumbs

For Frying:

• Vegetable oil, for deep frying (about 4 cups)

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Instructions

Step 1: Prepare the Tomato Rice

1. In a large skillet, heat olive oil over medium heat.
2. Add the chopped onion and cook until soft and translucent.
3. Stir in the rice and toast for 2 minutes until slightly translucent at the edges.
4. Pour in the wine and let it evaporate.
5. Add tomato purée, a pinch of salt, and a ladleful of warm broth.
6. Continue cooking, adding more broth a little at a time, until the rice is creamy and cooked al dente (about 18 minutes).
7. Stir in the Parmigiano Reggiano and season with salt and pepper.

Step 2: Cool the Rice

• Spread the rice on a tray and let it cool completely (you can refrigerate it for 1 hour).
• The rice should be firm enough to shape into balls.

Step 3: Shape the Supplì

1. Take a small handful of rice (about 2 tablespoons).
2. Flatten it in your hand, place a mozzarella stick in the center, and close the rice around it to form an oval shape.
3. Repeat until all rice and mozzarella are used.

Step 4: Bread the Supplì

1. Roll each rice ball first in flour, then dip in beaten egg, and finally coat in breadcrumbs.
2. Place them on a tray and let rest for 15 minutes.

Step 5: Fry to Perfection

1. Heat vegetable oil in a deep pot to 350°F (175°C).
2. Fry 3–4 supplì at a time until golden brown (about 3–4 minutes each).
3. Drain on paper towels and serve hot — when you break them open, the cheese should stretch like a phone line!

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